Masoor Dal, or Red Lentil Curry, is a simple yet delicious and comforting dish made in the Instant Pot with pot-in-pot basmati rice, ready in under 30 minutes. This vegan and gluten-free dal pairs perfectly with rice, quinoa, or roti, and can also be enjoyed as a hearty soup.
Dal is a staple in nearly every Indian household, with a wide variety to explore. Growing up, my mom often made dal tadka, dal palak, chana dal, moong dal, and many more. However, masoor dal wasn’t something I grew up eating. Only after moving to the USA, I started incorporating red lentils into my diet.
Today, I am sharing an easy Masoor dal recipe made in the instant pot pressure cooker and stovetop. It is quite simple to prepare and, because of its hint of sweetness, is said to be the most delectable of all lentils. Pairs well with roti, plain basmati rice, or quinoa.
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What is Masoor Dal (Red Lentils)
Red lentils are known as Masoor dal in Hindi. These lentils are a versatile food that provides a good source of protein, fiber, B-complex vitamins, iron, and zinc.
These red lentils are available in split and whole forms in the market. These are used to make traditional dal, soups, or curries. Check out the whole masoor dal and masoor dal salad recipe.
Ingredients
Firstly, let's gather the ingredients to make the masoor dal recipe.
- Masoor dal (Red lentils): The main ingredient for this dal recipe, and they are great sources of protein, iron, and fiber. It's easily available in local & Indian grocery stores in the USA.
- Onion: I used red onion, but white or yellow will also work if that’s what you have.
- Tomato: I used fresh Roma tomatoes. You may also use canned diced or crushed tomatoes if that's what you have in hand.
- Ginger & Garlic: use freshly minced for the best flavors.
- Herbs: use fresh herbs like curry leaves & coriander leaves for great flavors.
- Spices: Cumin seeds (jeera), turmeric, red chilli powder, coriander powder, garam masala powder.
How to Make Masoor Dal (Red Lentils) in Instant Pot
This recipe shows how to make Masoor Dal in an Instant Pot Pressure Cooker. The main difference with traditional dal preparation is that this is a one-pot recipe. We cook the dal separately and then add the tadka (tempering) in the traditional method.
Firstly, wash and rinse 1 cup of masoor dal, and keep it aside. Press Saute mode on Instant Pot. Add 1 tablespoon oil, and once it's hot, add 1 teaspoon cumin seeds. Let them crackle.
Add 1 pinch of asafetida, 1 tablespoon minced ginger and garlic, 2 green chilies, and 1 stalk curry leaves (optional), and saute for a few seconds. Then add 1 medium chopped onion. Saute until onions turn light brown.
Add 1 large tomato (finely chopped), ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala powder, and cook till tomatoes turn soft, which takes 2-3 minutes.
Then add 1 cup of rinsed lentils, salt, 3 cups of water, and give a stir. Adjust spices at this stage—no need to soak the dal for this recipe.
After adding all the ingredients to the pot, place a trivet inside and set a bowl with 1 cup of basmati rice and 1.5 cups of water on top. This allows both to cook simultaneously. Check out my Pot-in-Pot cooking with Instant Pot post to learn how to cook multiple dishes at once efficiently.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase the timer to 5 minutes.
Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
Instant Pot Red Lentils (Masoor Dal) are ready. Add 1 tablespoon of lemon juice and 2 tablespoons coriander leaves, mix well, and serve hot with boiled rice, quinoa, or roti.
Note on the Consistency
If one wants soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.
But I like dals (lentils) to be a little firm, so I selected the 5-minute Manual/Pressure Cooker (high pressure) option. If you want a firmer dal, choose a 3-minute Manual/Pressure Cooker (high pressure).
Stovetop Pressure Cooker Instructions
- Pressure cook the 1 cup of masoor dal with 3 cups of water for 3-4 whistles.
- Heat oil or ghee in a Kadai, add cumin seeds, and let them splutter.
- Then add asafetida, minced ginger-garlic, chopped green chili, curry leaves, and saute for a few seconds.
- Next, add the onions and saute till the onions turn light brown in color.
- Add tomatoes and all the spice powders – turmeric powder, red chili powder, coriander powder, and garam masala powder and cook till tomatoes turn soft, which takes 2-3 minutes.
- Now add the cooked and mashed dal (lentils), and stir well. Add water to adjust consistency and salt to taste. Boil dal for 2-3 minutes on a medium-low flame. Finally, add chopped coriander leaves.
- The Red Lentil dal recipe is ready, add some lemon juice and cilantro, mix well and serve hot with boiled rice, quinoa, or roti.
How to Serve Red Lentil Curry
Serve Masoor dal with roti, chapati, jeera rice, or steamed basmati rice. Pair it with a side of onion tomato raita, kachumber salad, pickle, and papad to make a comforting meal.
However, you can also serve it with quinoa, brown basmati rice, or be eaten as a lentil soup.
Storage Suggestions
- Fridge: Leftover masoor dal keeps good for 2-3 days in the refrigerator when stored in an airtight container.
- Freezer: It freezes well. Cool down completely, and then store it in a freezer-safe container for up to 1 month.
- Reheat: You can reheat it on the microwave or stovetop. If frozen, thaw it for a few hours on the kitchen top and then reheat.
Tips & Variations
- No need to soak the dal in water.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
- For a variation, you can also make this dal by skipping onion, ginger, and tomatoes.
- Note on the consistency: If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode. But I like dals (lentils) to be a little firm, so I selected 5 minutes Manual/Pressure Cooker (high pressure) option. If you want a firmer dal, then choose 3 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use the oil of your choice.
Frequently Asked Questions
Soaking masoor dal before cooking is optional. However, soaking helps the dal to cook faster and aids in digestion.
Yes! Masoor dal is the same as red lentils; they are a popular lentil variety in the USA and are easily available in grocery stores.
More Indian Instant Pot Lentil Recipes
Red Lentils Recipe (Masoor Dal)
Equipment
Ingredients
- 1 cup masoor dal (red lentils)
- 1 tablespoon oil (or ghee)
- 1 teaspoon cumin seeds (jeera)
- 1 pinch hing (asafetida)
- 2 green chilies
- 1 tablespoon ginger and garlic minced
- 1 stalk curry leaves (optional)
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- salt to taste
- 3 cups water
- 2 tablespoons coriander leaves finely chopped
- 1 tablespoon lime juice
Dry Spices
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
For Basmati Rice
- 1 cup basmati rice
- 1.5 cups water
- a pinch salt (optional)
Instructions
Instant Pot Method:
- Firstly Wash and rinse the dal, keep aside. Press Saute mode on Instant Pot. Add oil, and once it's hot, add cumin seeds. Let them crackle.Add asafetida, minced ginger-garlic, green chilies, curry leaves, and saute for 15 secs. Then add chopped onion. Saute till onions turn light brown.
- Add tomatoes, turmeric powder, red chili powder, coriander powder, garam masala powder, and cook till tomatoes turn soft, which takes 2-3 minutes.Then add rinsed lentils or dal, salt, water, and give a stir. Adjust spices at this stage—no need to soak the dal for this recipe.
- Once you add all ingredients for masoor dal in the instant pot, place the trivet and then the rice bowl with water. This way, they will both cook together.The big advantage of the Instant Pot is the option to do Pot-in-Pot Cooking or PIP. It means you can cook multiple things at the same time. See pictures below for reference.
- Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase the timer to 5 minutes.Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
- Instant Pot Red Lentils (Masoor Dal) is ready. Add some lemon juice and cilantro, mix well and serve hot with boiled rice, quinoa, or roti.
Stovetop Pressure Cooker Method:
- Pressure cook the masoor dal adding 3 cups of water for 3-4 whistles.
- Heat oil or ghee in a Kadai and add the cumin and let them splutter.
- Then add asafetida, minced ginger-garlic, chopped green chili, curry leaves, and saute for 15 secs.
- Next, add the onions and saute till the onions turn light brown in color.
- Add tomatoes and all the spice powders – turmeric powder, red chili powder, coriander powder, and garam masala powder and cook till tomatoes turn soft, which takes 2-3 minutes.
- Now add the cooked and mashed dal (lentils), stir well. Add water to adjust consistency and salt to taste. Boil dal for 2-3 minutes on a medium-low flame. Finally, add chopped coriander leaves.
- Red Lentil dal recipe is ready, add some lemon juice and cilantro, mix well and serve hot with boiled rice, quinoa, or roti.
Video
Notes
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
- No need to soak the dal in water.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
- For a variation, you can also make this dal by skipping onion, ginger, and tomatoes.
- Note on the consistency: If one wants really soft mashed dal, 6 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode. But I like dals (lentils) to be a little firm so I selected 5 minutes Manual/Pressure Cooker (high pressure) option. If you want a firmer dal then choose 3 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use the oil of your choice.
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